Blue Cheese Soup

2 tb Butter

1/2 c Each finely chopped

-onion, celery, carrot 1 ts Minced garlic

1/3 c Flour

2 ts Cornstarch

3 c Chicken stock

1/2 lb Each Stilton and Cheddar,

-crumbled 1/8 ts Baking soda

1 c Cream, heavy or light,

-as desired 1/3 c Dry white wine, if desired

Salt, to taste Dash of cayenne 1/4 ts Freshly ground black pepper

-(or white, for appearances) 1 Bay leaf

1/4 c Shopped fresh parsley,

-for garnish Melt the butter, add the onion, celery, carrot, and garlic. Cook until tender, about 8 minutes. Stir in the flour and cornstarch, cooking until bubbly, about 2 minutes. Add the stock, the two cheeses, baking soda, cream, and wine. Stir and blend until smooth and thickened. Add salt, cayenne, pepper, and bay leaf. Bring to a slow boil and let simmer 8 to 10 minutes. Remove the bay leaf. Test for consistency. May be thinned with a little milk or wine if too thick. Garnish with the parsley and serve.